Dinner Drop Menu Choices

Starters

Roasted Butternut Squash and Beetroot Salad with Grilled Goats Cheese
and Balsamic, Honey and Garlic Dressing
Salad of Aubergine, Courgette, Feta, Oven Dried Tomatoes and Olives with a Mediterranean Herb Dressing
Steamed Carrot and Gruyere Mousse with a Orange and Cardamon Sauce
Shaved Root Vegetable Salad with Grilled Chilli and Dill Dressing
Gruyere and Smoked Salmon Roulade on a Bed of Baby Leaves with a
Citrus and Herb Vinaigrette
Watercress Soup with Crispy Croutons
Chilled Fragrant Tomato Gaspacho with Melba Toast
Salad of Melon, Parma Ham, Crumbed Goats Cheese and Watercress
with a Citrus Dressing
Chorizo, Mozzarella and Black Olive Tapenade Puff Pastry Tartlet with Red Pepper Dressing And Radicchio Lettuce

Main Course

Roasted Salmon Fillets with a Crusted Pecarino and Pesto Topping on a Bed of Mediterranean Roasted Vegetables and Minted Baby Potatoes
Ham Hock and Tarragon Stuffed Chicken Supreme on a Bed of Delicately Braised Savoy Cabbage and Fennel with Crispy Pancetta and Herby Palmier Potatoes
Slow Cooked Duck Leg Confit on Braised Cassoulet Beans with a
Crispy Leaf Salad and Green Beans
Crispy Braised Duck Legs with Star Anise, Ginger and Soy
on Crushed Sweet Potato, Spring Onions and Chilli, Sprouting Broccoli
Breast of Guinea Fowl with a Orange and Armanac Sauce and Agen Prunes,
Fondant Potato and Green Beans
Fillet of Pork wrapped in Pancetta served on a Roasted Garlic Potato Puree, Madeira Jus and Caramelised Apple Wedges, Steamed Brocolli
Roasted Rack of Salted Pork on a Bed of Grilled Mediterranean Vegetables, Pan Juices and Fresh Herb de Provence Dressing, Fondant Sweet Potato
Individual Beef, Guinness and Mushroom Pot Pies, Roasted Palmier Potatoes, Minted Carrots and Garlic Buttered Cavelo Nero
Beef Braised in Madeira with Chestnut Mushrooms, Dauphinoise Potatoes and Buttered Seasonal Vegetables

Puddings

Vanilla Panna Cotta with Rose Water and Cardamon
Infused Strawberries and Short bread
Sticky Toffee Pudding with a Whisky Butterscotch Sauce
Tiramisu Verrine
Red Wine Macerated Raspberry and Sabayon Terrine with Raspberry Sauce
Layered Seasonal Fruits in a Passionfruit and Prosecco Jelly with Crème Fraiche
Hazelnut Meringue Roulade with Orange Cream and Mango
Caramelised Oranges with Pomegranates and Mint with a Hint Orange Blossom Water and Crème Fraiche
New York Style Cheesecake with Roasted Season Fruits
Somerset Cheddar Cheese, Grapes, Celery and Crackers